In the elderly, masticatory function often presents failure in certain oral tasks due to impairment such as decline in muscular force, jaw or tongue motility, neuro-muscular coordination, tooth damage, malocclusion and saliva production. Great disparity is observed in the various and potentially cumulative oral declines that occur with ageing. Such difficulties may have an impact on food consumption and nutritional status. To obtain better understanding of the consequences of several oral deficiencies, a series of swallowable boluses were prepared in vitro with the AM² masticator apparatus with normal and deficient programming. Physiological normal mastication (NM) was simulated using in vivo data from healthy subjects. Chewing deficiencies were reproduced by alteration of NM programming to perform different levels and combinations of force loss, lack of saliva and decrease in the motility of oral elements. Poultry meatballs were used as test-food. Particle size distribution in the food bolus was measured by sieving and rheological features (hardness, cohesiveness and elasticity) were assessed with a TPA test. Compared to the NM outcome, significant and gradual deterioration of the food bolus was observed and associated with alteration in force, saliva and motility. Combinations of several failures led to greater or cumulative deficiencies in swallowable bolus properties. For the elderly presenting a high prevalence of various oral injuries, tailoring textured food cannot be ignored as a solution for remedying deficiencies and favoring the formation of a safe-swallowable bolus, which is an essential vector of nutrients. Knowing the impacts of oral injuries on the food bolus is obviously a requisite for developing diet strategies, including nutritional items for specific populations.

中文翻译：

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口腔下降和咀嚼不足会导致食物推注特性发生变化

在老年人中，咀嚼功能由于诸如肌肉力量下降，下颌或舌头运动能力下降，神经肌肉协调，牙齿损伤，错牙合畸形和唾液生成等障碍而常常在某些口腔任务中表现为失败。随着年龄的增长，各种不同的，潜在的累积性口腔下降现象之间存在巨大差异。这些困难可能对食品消费和营养状况产生影响。为了更好地理解几种口腔缺陷的后果，使用AM ²咀嚼器装置在体外以正常程序和不足程序制备了一系列可吞咽的大剂量药物。使用体内模拟生理正常咀嚼（NM）来自健康受试者的数据。通过改变NM程序以执行不同水平和力损失，唾液缺乏和口腔元素运动性降低的组合，可以再现咀嚼缺陷。家禽肉丸用作测试食品。通过筛分测量食物团中的粒度分布，并通过TPA测试评估流变特性（硬度，内聚性和弹性）。与NM结果相比，观察到食物团的显着和逐渐恶化，并且与力，唾液和运动性的改变有关。几种失败的结合导致可吞咽丸剂特性出现更大或累积的缺陷。对于患有各种口腔损伤的老年人，量身定制的质感食品不能作为弥补缺陷和支持形成安全吞咽的大丸剂的一种解决方案，大丸是营养素的重要载体。了解口腔伤害对食物推注的影响显然是制定饮食策略（包括特定人群的营养品）的必要条件。